Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.

I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find.

I think this aloo gobi recipe makes the perfect “it’s still winter but almost spring” meal. It’s warm and hearty, but it has bright pops of peas and a few handfuls of greens. A bit of coconut milk and a squeeze of lime make it rich & tangy.

Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please.

This simplified version of aloo gobi uses peas & kale to add pops of green to the classic Indian dish.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 3 to 4

Ingredients

2 tablespoons coconut oil

1 medium yellow onion, chopped

½ teaspoon sea salt, more to taste

1 tablespoon mustard seeds

1 tablespoon curry powder, more to taste*

2 Yukon gold potatoes, chopped into small cubes

Florets from 1 small cauliflower

½ cup full-fat coconut milk

2 garlic cloves, minced

1 tablespoon grated ginger

¼ cup water, more as needed

½ cup frozen peas

2 cups chopped kale or fresh spinach

2 tablespoons lime juice, more to taste

¼ cup chopped cilantro

1 cup pre-baked tofu, cubed, optional

freshly ground black pepper

for serving: cooked basmati rice or naan bread

Instructions

Heat the oil in a large deep skillet over medium heat. Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes. Add the mustard seeds, curry powder, and stir.

Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed. Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.

Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted. Stir in the cilantro and tofu, if using. Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.

Serve with basmati rice or naan.

Notes

*Note: if you’d like your dish spicy and your curry powder isn’t spicy, add a few pinches of cayenne, to taste.

This looks great! This is one of my favorite Indian dishes. Whenever i make it at home though, it never tastes like the authentic type. But your recipe doesn’t have 8 billion ingredients which is nice. And I have all of them at home!

This looks lovely! I used to live in the Middle East where I ate a whole lot more Indian food than I did any other type of cuisine, and because we had friends who would make us fresh authentic curries from scratch every week, I totally took it for granted. Now that I’m back here in Canada, I really wish I could go back to the spice markets where everything was so fresh and vibrant, then replicate the same dishes. Until then, I’ll be doing the same as you and riffing on the usual staples!

This is just so beautiful, and I love that you make “indianish” food- that is exactly what I say! It is the flavors that evoke the feelings and delicious tastes that matter- not the authenticity. Since I am completely obsessed with curry lately, I cannot wait to make this for my husband and myself!

Made it tonight for my family after having trader Joe’s samosa and pakoras for appetizers. Turned out good but the potatoes needed more cooking. Leftovers will be perfect tomorrow:) thank you for sharing this yummy and healthy recipe!